Homemade Jamaican Patties recipe

Homemade Jamaican Beef Patties

One of Jamaica’s most loved snacks. Perfect for on-the-go eating, packed with flavour, and wrapped in a flaky golden crust. Homemade patties always taste better — fresher filling, real seasoning, and even more flavour the next day.

Serves: 4–6 patties

Ingredients

Pastry

  • 3 cups plain flour

  • 2 tsp sugar

  • 1½ tsp salt

  • 1½ tsp turmeric, curry powder or yellow food colouring

  • 125g (1 small block) shortening or lard

  • 170g (1½ sticks) unsalted butter, cold

Beef Filling

  • 450g (1 lb) ground beef mince

  • 1 tbsp vegetable oil

  • 1 medium onion, finely chopped

  • 1 scotch bonnet pepper, finely chopped

  • ½ tsp garlic (fresh or powder)

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp paprika

  • 1 tsp all-purpose seasoning (optional)

  • 1 tsp pimento (allspice)

  • 1 beef stock cube

  • 1 tsp breadcrumbs or plain flour

  • 2 tbsp soy sauce, Worcestershire sauce or browning

  • 2 tbsp tomato ketchup

  • Fresh thyme (optional)

Method

Make the Pastry

  1. Sift the flour into a large bowl. Add the salt, sugar and turmeric (or colouring) and mix well.

  2. Add the shortening and butter. Rub into the flour using your fingertips until the mixture resembles fine breadcrumbs and turns a yellow-orange colour.

  3. Bring the mixture together into a dough ball. Wrap in cling film and chill in the fridge for 30 minutes.

Prepare the Filling

  1. Heat the vegetable oil in a frying pan over high heat.

  2. Add the onion and scotch bonnet and fry for 2–3 minutes until fragrant.

  3. Add the beef mince and cook for 10–15 minutes, breaking it up until browned.

  4. Season with salt, black pepper, stock cube, paprika, allspice, garlic and thyme (if using).

  5. Stir in the ketchup, soy sauce (or browning) and breadcrumbs or flour.

  6. Reduce heat, stir well and simmer for 15–20 minutes until rich and saucy. Remove from heat and allow to cool slightly.

Assemble the Patties

  1. Lightly flour your work surface. Remove pastry from the fridge and divide into 4–6 pieces.

  2. Roll each piece into a rectangle, fold into a square, then roll again into a circular shape.

  3. Use a bowl as a guide to cut a neat circle from the dough.

  4. Spoon the beef filling onto one side of the dough, leaving space around the edges.

  5. Fold the pastry over to form a half-moon. Press edges together firmly, then crimp with a fork.

  6. Pierce the top of each patty with 2–3 small holes to allow steam to escape.

Bake

  1. Lightly grease a baking tray and place the patties on top.

  2. Bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes, until golden and flaky.

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